Latest news with #vegetable
BBC News
13 hours ago
- General
- BBC News
Guinness to speed up verification of record Rayleigh artichoke
Judges from Guinness World Records (GWR) have fast-tracked the process to get an artichoke measured after concerns the towering plant might not last the Garnett, 49, says his 3.22 metre-tall (10.56 ft) sensation has turned the heads of many who pass his home in Rayleigh, Essex, but he had initially joined a three-month queue for an official adjudicator editor-in-chief at GWR, Craig Glenday, pressed the button to "fast track" his application live on BBC Essex, reducing the waiting time to two weeks."He'll get an email now that will say 'here's what you need to provide to us'. He needs a qualified person to say that it's actually an artichoke," Mr Glenday said. Mr Glenday said he knew the vegetable-growing community well."I understand all the little tricks they can play and it's very competitive and people sabotaging their vegetables."It's a really interesting, slightly cut-throat world and so we have to be very careful." 'A thousand a week' He said the process was essential because of scandals like "Dug" in New Zealand, which was touted to be the world's largest potato, until DNA testing found it to be a gourd."There's a few scandals with that topic (like) people filling crevices with mud to make the plants heavier."He added that it was common for a claim like Mr Garnett's to get lost in the "huge tsunami" of applications every year."We get about a thousand a week coming through the system," he if verified, he said this particular plant was "definitely" a record, with the current record being 2.5 metres (8.2 ft). Artichokes are part of the thistle family, and according to the Royal Horticultural Society, can typically grow to between 1.5 metres (4.9 ft) to 2.5 metres (8.2 ft). Nathan Garnett said his neighbours were very impressed."A few people have seen me measuring it, they've raised eyebrows and you get the odd glance. The postman loves it, he's commented on it," he said."We also have had people who are less of a fan. We had a councillor last year who called it a monstrosity."He didn't know who he was talking to, he happened to be talking to my mother-in-law."(They) didn't win my vote in the election." Mr Garnett said he planted the artichoke in Billericay more than five years ago, but "it didn't do much"."Last year it took off and it got to maybe eight, nine feet and then this year's just gone another level."I've been looking into it a little bit it might be to do with the fact we've had two mild winters."I don't even water it... it's a self-sustaining artichoke, it needs very little TLC."I put a bit of horse manure on it, that's it."(Although) I've had to tie it up a little bit in the past, because it leans." Follow Essex news on BBC Sounds, Facebook, Instagram and X.
Yahoo
01-07-2025
- Health
- Yahoo
What Happens to Your Body When You Eat Zucchini Regularly
Reviewed by Dietitian Alyssa Pike, RDNZucchini contains a variety of vitamins and nutrients, including vitamin C, beta carotene, potassium and fiber. This humble vegetable supports digestion, eye health, hydration and heart health. From zoodles to grilled to baked into breads and muffins, zucchini is as versatile as it is a versatile and delicious summer squash, has quickly risen to the top of shopping lists for eaters everywhere. Whether spiralized into zoodles or baked into bread, zucchini is a nutrient-packed vegetable that offers numerous benefits—from heart health to eye health to digestion. But what actually happens to your body when you make zucchini a regular part of your diet? Whether you're a zucchini lover or new to this vibrant green squash, keep reading to discover why this veggie deserves a permanent spot in your diet. Zucchini is loaded with dietary fiber, especially in its skin, making it great for promoting healthy digestion. Fiber adds bulk to stool, which can improve bowel regularity and support overall gut health. 'Zucchini's fiber and water content can help soften stool and prevent constipation, while also feeding beneficial gut bacteria,' says Samantha DeVito, M.S., RD. By including zucchini in your meals, you not only enjoy its delicious taste but also help your body meet its daily hydration needs in a natural and refreshing way. 'Zucchini is about 95% water,' says Amanda Godman, M.S., RD, CDN. 'This delicious vegetable can actually help prevent dehydration. It's a great choice especially in the warmer summer months (zucchini is actually a summer squash)!" Proper hydration is essential for maintaining energy levels, regulating body temperature, and supporting various bodily functions. Zucchini is rich in antioxidants, which help protect your cells from damage caused by harmful free radicals. Free radicals occur through natural bodily processes but can also be compounded by exposure to smoke, pollution or an unhealthy diet. When free radicals build up, they can lead to oxidative stress—a process linked to chronic diseases. 'You'll also benefit from its antioxidants, like vitamin C and beta carotene, which help reduce inflammation and support immune health,' says Lisa Young, Ph.D., RDN. Including antioxidant-rich foods like zucchini in your diet may help strengthen your body's defenses against conditions such as heart disease and certain cancers. This humble vegetable is a heart-healthy choice due to its potassium content and low sodium levels. Potassium helps regulate blood pressure by counteracting the effects of sodium. 'Zucchini is a heart-healthy powerhouse, rich in potassium and fiber, making it an excellent choice for supporting cardiovascular health,' says Toby Amidor, M.S., RD."'Zucchini is a heart-healthy powerhouse, rich in potassium and fiber, making it an excellent choice for supporting cardiovascular health.'" —Toby Amidor, M.S., antioxidants in zucchini aren't just good for your internal organs; they also benefit your eyes. 'One medium zucchini contains 4,160 micrograms of lutein and zeaxanthin, carotenoids essential for eye health. Lutein and zeaxanthin accumulate in the retina, where they exert antioxidant properties to reduce eye damage from age-related macular degeneration,' says Amy Brownstein, M.S., RDN. Zucchini offers a wide range of essential nutrients that your body needs to thrive. Here's what you can find in one small raw zucchini (about 100 grams): Calories: 19 Carbohydrates: 3 grams Dietary fiber: 1 gram Total sugars: 2.5 grams Added sugar: 0 grams Protein: 1 gram Total fat: 0.3 grams Saturated fat: 0 grams Cholesterol: 0 mg Sodium: 8 mg Vitamin C: 18 mg (20% Daily Value) Vitamin B6: 0.2 mg (10% DV) Potassium: 261 mg (6% DV) While zucchini is considered safe for most people, there are a few precautions to keep in mind. Zucchini is part of the Cucurbitaceae family—a group of vegetables that includes squash, pumpkins and cucumbers. If you have a known allergy to cucurbit vegetables, you should avoid zucchini. Additionally, zucchini contains compounds called cucurbitacins, which can sometimes impart a bitter taste. While rare, consuming overly bitter zucchini can lead to adverse side effects like stomachaches. To avoid this, ensure your zucchini tastes fresh before cooking or eating it. For individuals on specific medications, such as diuretics or potassium-sparing drugs, it's a good idea to consult with your health care provider before increasing your zucchini intake, as its potassium content might interact with your treatment. Zucchini can be enjoyed in countless ways. Here are some creative ideas: Make zoodles: Up your veggie intake by making spiralized zucchini noodles. You can top them with your favorite marinara or pesto for a delicious pasta-like meal. Grill or roast: Brush zucchini slices with olive oil, sprinkle with your favorite herbs, and grill or roast for an easy side dish. Bake it into bread or muffins: Add zucchini to your favorite quick bread or muffin recipe for a moist, nutrient-packed treat. Try stuffed zucchini boats: Hollow out zucchini halves, fill with a mixture of ground meat, vegetables and cheese, and bake until tender. Zucchini offers several health benefits, from supporting eye health to boosting heart health. Its high water and fiber content can help keep your digestive system regular, while its antioxidants can help protect your cells from oxidative stress. Plus, it's incredibly easy to incorporate into your diet, whether as a main dish, snack or side. However, like any food, it's important to listen to your body. Monitor for any adverse reactions if you're trying zucchini for the first time, and ultimately enjoy it as part of a balanced, varied diet. With its many benefits and delicious versatility, there's no reason not to make zucchini a regular addition to your meals. Is it OK to eat zucchini every day? Yes, it's generally safe to eat zucchini daily, as long as it's ripe and not overly bitter. Eating zucchini regularly can provide numerous nutrients and health benefits, such as improved digestion and heart health. Can you eat zucchini raw? Absolutely! Zucchini can be enjoyed raw, whether sliced into salads, grated into slaws or paired with dips. Raw zucchini maintains its nutrients and provides a refreshing crunch. What is the best way to store zucchini? Store fresh zucchini in the refrigerator—ideally in the crisper drawer—to maintain its freshness. Try to use it within a week for the best taste and texture. Does zucchini have a lot of carbs? Zucchini is relatively low in carbohydrates, with only about 3 grams per small zucchini, making it an excellent choice for those who need to be mindful about their carbohydrate intake. Why is zucchini sometimes bitter? Bitter zucchini is often caused by high levels of cucurbitacins, naturally occurring bitter compounds found in plants such as cucumbers, pumpkins, melons and squash. To avoid bitterness, taste a small piece of zucchini raw before preparing your dish. Read the original article on EATINGWELL
Telegraph
11-05-2025
- Lifestyle
- Telegraph
These flavoursome pea recipes show why it's Britain's most popular vegetable
The striking purple-podded Shiraz pea, a type of mange-tout, has gained popularity in recent years. It is particularly good in salads, and I often use it in crudité platters, paired with radishes and a dip made from blended peas in the style of guacamole – which I call 'poismole'.
